Award-winning aged sharp cheddar from Organic Valley pairs perfectly with the tang of organic beef summer sausage from the family farms of our cooperative. The easy-peel tray and slim profile makes this a delicious non-GMO snack you can enjoy anywhere.

We've always been cheesy.

Fun fact: Before we ever sold a gallon of milk, we were selling organic cheese around the country. And not only that, today we have more certified organic cheeses than anyone else.

Good cheese starts from the source.

To make the best cheese, you have to start with the best milk. That’s why our cows spend most of their time grazing on pastures, enjoying a proper diet of grasses. Their healthy milk is what makes our cheese so delicious.

Location, location, location.

A cow’s diet can actually affect the taste of the milk they produce. So because cows in different regions graze on different pastures, where the milk comes from can influence the taste of the cheese.

We're in the home of the cheese heads.

In the 1800s, Wisconsin was producing so much milk farmers didn’t know what to do with it. Instead of letting it go to waste they began making cheese. Today, Wisconsin is producing over 2 billion pounds of cheese annually.